Teriyaki Sauce
A rich, glossy Japanese sauce made with sake, mirin and soy — perfect for chicken, salmon or anything off the grill.
JapaneseSauce
Time15 min
Servings1 jar (~650ml)
DifficultyEasy
Ingredients
Sauce
- 240ml sake
- 240ml mirin
- 240ml soy sauce
- 15g fresh ginger, finely minced
- 2 garlic cloves, finely minced
- 15ml neutral oil
- 16g cornstarch
- 60ml cold water
- 9g sesame seeds
Instructions
Sauce
- 1Bloom aromaticsHeat the oil in a saucepan over low heat. Add the ginger and garlic and cook gently for about 3 min, stirring, until fragrant but not browned.
- 2Add liquidsPour in the sake, mirin and soy sauce. Bring to a boil, then reduce to a steady simmer for 5 min to cook off the alcohol. The sauce should reduce by roughly one-third.
- 3ThickenMix the cornstarch with the cold water in a small bowl until smooth. Pour into the simmering sauce while stirring constantly. Cook for 1–2 min until glossy and thick enough to coat a spoon.
- 4Finish & storeStir in the sesame seeds. Remove from heat and let cool completely before transferring to an airtight jar. Refrigerate for up to 2 weeks.
Tips
- Equal parts sake, mirin and soy is the classic ratio — don't be tempted to skimp on the sake.
- For a thinner glaze, use less cornstarch. For a dipping sauce consistency, add a touch more.
- The sauce thickens further as it cools, so pull it off the heat slightly before it looks done.
- Works beautifully as a marinade, a glaze brushed on during grilling, or a dipping sauce.